Pickled Beets
By Tonda
Rate this recipe
4/5
(1 Votes)
Ingredients
- Vinegar Solution:
- 6 quarts small beets
- 1 quart cider vinegar
- 3/4 cups water
- 1 cup white sugar
- 1/2 teaspoon salt
- 2 tablespoons mixed pickling spices (tie in cloth)
- Dash of pepper
Details
Preparation
Step 1
Wash beets well and cook until tender, drain and cover in cold water.
Slip skins off and pack into well sterilized jars
Cover with vinegar solution.
Boil for 5 minutes and seal at once.
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